Summer fruit bowl tartlets

Name: Summer fruit bowl tartlets
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 300 milliliters milk; 1 vanilla pod; 3 larges egg yolks; 50 grams caster sugar; 1 Tbsp plain flour; 1 knob butter; 300 grams shortcrust pastry; 400 grams mixed summer fruit, such as small strawberries, raspberries, blueberries and redcurrants; 3 chopped pistachios, if you like

Summer fruit bowl tartlets might be It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

To make the crme ptissire, pour the milk into a pan. Split vanilla pod down its length using a small sharp knife (do not cut in half completely). Twist tip of the knife inside the pod to open out like a book at one end, then run the knife down its length to scrape out seeds. (See step

Ingredients you will need

Vanilla Bean

Seeds

Milk

Equipment you will use

Knife

Frying Pan

Put the seeds and empty pod in a medium-sized pan with the milk and bring slowly to a gentle boil. Reduce the heat and simmer for a couple of mins. (Step

Ingredients you will need

Seeds

Milk

Equipment you will use

Frying Pan

Put egg yolks, sugar and flour into a bowl.

Ingredients you will need

Egg Yolk

All Purpose Flour

Sugar

Equipment you will use

Bowl

Whisk with a hand electric mixer until the mixture becomes pale and fluffy it should leave a trail that stays on the surface momentarily when the whisk blades are lifted. This whisking will take about 2 mins. (Step

Equipment you will use

Hand Mixer

Whisk

Pour about a third of the hot milk into the bowl, whisking on a slow speed all the time until it has all been mixed in. Now whisk in the remaining milk, removing pod. (Step

Ingredients you will need

Milk

Equipment you will use

Whisk

Bowl

Return the mixture to the pan, scraping it out of the bowl using a rubber spatula. Bring slowly to the boil, stirring all the time, until the custard is thickened, smooth and glossy. At first, it will look a bit lumpy, but persevere keep stirring and it will become smooth. Reduce the heat and simmer for 2 mins, stirring. (Step

Ingredients you will need

Custard

Equipment you will use

Spatula

Bowl

Frying Pan

Remove the crme ptissire from the heat. Beat in the butter until it has melted, then scrape into a bowl. Cover the surface of the crme ptissire directly with cling film (this will stop a skin forming). Leave to cool, then chill in the fridge until needed. (Step

Ingredients you will need

Butter

Equipment you will use

Bowl

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Divide the pastry into 8 equal pieces.

Roll out each one to line a 7-8cm deep fluted tartlet tin, trim leaving a little pastry sticking up above the tin. Line each one with a paper cake case and add a layer of baking beans. Put on a baking tray and bake for 10 mins, then remove the paper and beans and bake for a further 5 mins until the pastry is crisp and golden.

Ingredients you will need

Beans

Roll

Equipment you will use

Baking Pan

Oven

Trim any pastry edges that need it with a small sharp knife.

Equipment you will use

Knife

Remove from the tins and leave to cool on a wire rack.

Equipment you will use

Wire Rack

Halve or quarter any large strawberries and remove the stalks from any redcurrants, then mix the fruits together. Fill the pastry cases with crme ptissire and pile a generous layer of fruits on top. Dust thickly with icing sugar and scatter over some chopped pistachios, if you like.

Ingredients you will need

Strawberries

Powdered Sugar

Red Currants

Pistachio Nuts

Fruit

Equipment

Ingredients

Servings:

shortcrust pastry 400grams

mixed summer fruit, such as small strawberries, raspberries, blueberries and redcurrants 3

chopped pistachios, if you like

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tartlet works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.